Whole Wheat Ricotta Gnocchi with Rustic Tomato Sauce
 
Prep time
Cook time
Total time
 
Serves: 4 servings
Ingredients
Gnocchi
  • 1 cup whole wheat pastry flour (can sub all purpose flour)
  • 1 cup ricotta cheese
  • ¼ tsp salt
  • 2 TBS grated parmesan
  • 1 large egg
  • Extra flour for rolling
Tomato Sauce
  • 1 TBS olive oil
  • 3 garlic cloves, minced
  • ¼ tsp salt
  • ⅛ tsp red pepper flake
  • 15 oz can no salt added diced tomatoes
  • ½ tsp Italian seasoning
  • Shaved parmesan and fresh basil, for serving (optional)
Instructions
  1. In a bowl, combine all ingredients for the gnocchi until smooth. Transfer to a flour dusted surface and roll the dough into ½ inch thick logs, working in batches.
  2. Cut the logs into 1 inch pieces. Note: they may stick together so as you are working leave them just barely separated.
  3. Meanwhile, add garlic and olive oil to a small sauce pan. Saute for 1-2 minutes, or until the garlic is fragrant, but not browned. Add salt and red pepper flake, and saute 1 more minute. Mix in tomatoes with juices and Italian seasoning. Let this sauce simmer for at least 5 minutes while you cook the gnocchi.
  4. Cook the gnocchi in boiling water for 3-4 minutes, or until the gnocchi float to the surface. Remove from the water with a slotted spoon and toss with the sauce.
  5. Serve with shaved parmesan and fresh basil.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/whole-wheat-ricotta-gnocchi-with-rustic-tomato-sauce/